Vegetarian Tacos
Vegetarian tacos are a vibrant and flavorful meal ready in just 30 minutes, making them perfect for busy weeknights. Packed with sautéed veggies, protein-rich black beans, and topped with creamy avocado and tangy sour cream, these tacos are sure to impress your family and friends. Customize the ingredients to suit your taste and enjoy a colorful dinner that is both nutritious and satisfying.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4 (2 tacos per serving) 1x
- Category: Main
- Method: Sautéing
- Cuisine: Mexican
Ingredients
Scale
- 8 small corn tortillas
- 1 can (15 oz) black beans, rinsed
- 1 cup bell peppers, chopped (mixed colors)
- 1 cup zucchini, sliced
- 1/2 cup red onion, chopped
- 1 avocado, sliced
- 1/2 cup sour cream or Greek yogurt
- 2 tsp olive oil
- Salt and pepper to taste
Instructions
- Prep the Veggies: Wash and chop all vegetables into bite-sized pieces.
- Heat the Skillet: In a large skillet over medium heat, add olive oil. Once hot, add chopped veggies along with salt and pepper. Sauté for about 5 minutes until tender.
- Add Beans: Stir in the rinsed black beans and let everything cook together for an additional 2 minutes.
- Warm Tortillas: In a separate pan over low heat, warm each tortilla for about 30 seconds on each side until soft.
- Assemble Tacos: Spoon the veggie-bean mixture into each tortilla and top with avocado slices and a dollop of sour cream.
- Serve: Enjoy immediately or serve family-style.
Nutrition
- Serving Size: 2 tacos (180g)
- Calories: 350
- Sugar: 3g
- Sodium: 550mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 10mg
Keywords: For extra spice, add diced jalapeños or chili powder to the veggie mixture. To make gluten-free, use certified gluten-free tortillas. Leftovers can be stored in an airtight container for up to three days.